Tursebrød

Tursebrød is a type of Norwegian flatbread traditionally made by crofters and smallholders. The name translates to "turf bread" or "grass bread," reflecting its historical origins as a simple, often improvised food. Historically, it was prepared using readily available ingredients, often including oats, barley, or rye flour, water, and sometimes a leavening agent like sourdough starter or even just relying on ambient yeasts.

The preparation method for tursebrød typically involved mixing the dough and then baking it on a flat, hot surface, such as a heated stone or griddle, often placed near an open fire or in a rudimentary oven. The resulting bread was usually thin, somewhat dense, and could be quite hard, making it suitable for long-term storage. This characteristic made it a practical food for those with limited resources, as it could be kept for extended periods and rehydrated or softened when needed.

While modern baking methods and ingredients have largely supplanted tursebrød in everyday diets, it remains a cultural symbol of Norwegian rural history and resourcefulness. Variations of tursebrød can still be found in some traditional bakeries or are prepared by individuals interested in historical Norwegian cuisine. It is often characterized by its rustic texture and subtle, earthy flavors, depending on the grains used.